Henry Bain (Pork) Sauce - cooking recipe

Ingredients

12 ounces chili sauce
14 ounces catsup
11 ounces A.1. Original Sauce
10 ounces Worcestershire sauce
17 ounces commercial chutney
1/2 teaspoon Tabasco sauce
2 ounces straight kentucky Bourbon
1 cup fresh watercress, finely chopped

Preparation

Puree the chutney in a food processor.
Pour the chutney into a large mixing bowl and blend in all other ingredients with a whisk.
Refrigerate for at least 8 hours before serving to allow the flavors to meld.
Note: Lea and Perrins' Steak sauce also works well in this recipe.
This sauce will keep for a long time if refrigerated.